Chocolate Nut Butter Protein Bars

by Angela Gallardo in Breakfast & Brunch, Desserts, Recipes

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I present to you, dear reader: the best Paleo recreation of the chocolate peanut butter bars of my elementary school days!

If you’re a child of the 80s (and possibly 90s), I imagine you remember these sugar-laden treats that came on the school lunch tray.  While I wasn’t “fortunate” enough to buy school lunch on a regular basis, I got pretty skilled at cozying up to friends who were willing to barter away their chocolate PB bars.

Chocolate + peanut butter was the beloved flavor combo of my youth.

Valentine’s Day was more aptly referred to as an annual Reese’s celebration.  It’s all I wanted from parents and BFs, alike.  So in honor of the upcoming holiday (of which I can’t say I’m actually a fan), we’re giving these bars the makeover they’ve been needing.

I discovered sacha inchi seeds recently and was really excited to learn they have a very similar taste to roasted peanuts.  While I do enjoy peanuts on occasion, I love to find subs that can limit the negatives that go hand-in-hand with peanut consumption (mold, lectins, high o6 fats).

If you can’t get your hands on them (Sprouts carries the Imlakesh brand and Trader Joe’s makes their own), sub them out for your favorite nut or seed!

Get a printable PDF of the recipe

Chocolate Nut Butter Protein Bars

Yields: ~15 squares

For the nut butter layer:

• 1 c. butter, ghee, or coconut oil
• 1/4 c. raw honey
• 1 c. nut/seed butter of choice (I used half almond butter & half sunbutter)
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 1/2 tsp. sea salt
• 1/2 c. almond flour
• 1/2 c. hulled hemp seeds
• 1/2 c. pumpkin seeds or sunflower seeds
• 1/2 c. sacha inchi seeds*
• 4 servings protein powder of choice (I used collagen peptides)

For the chocolate layer:

• 8(ish) oz. unsweetened dark chocolate (I used Eating Evolved Midnight Coconut 100% Cacao)
• 2 tbsp. nut/seed butter of choice
• 2 tbsp. honey
• 1 tbsp. butter, ghee, or coconut oil
• 1/2 tsp. vanilla extract

Directions:

1. To prepare the nut butter layer: add the butter, honey, nut butter, vanilla, cinnamon, and sea salt to a large saucepan.   Heat over low heat and whisk until smooth.
2. Add the hemp seeds, pumpkin seeds, sacha inchi seeds, and protein powder to the bowl of a large food processor.  Process until finely ground, about 30 seconds, stopping to scrape down the sides as needed.
3. Dump the mix from the food processor in with the wet mixture in the saucepan.  Stir with a spatula until well-combined.
4. Pour into a 9×13 glass dish (9×9 works for thicker bars), smooth out, and move to the fridge or freezer.
5. To prepare the chocolate layer:  add the 100% dark chocolate, nut butter, honey, butter, and vanilla to a saucepan.  Melt over low heat and whisk until smooth.
6. Pour over top of the nut butter layer.  Place back in the fridge or freezer until firm.

Notes:

If you’re unable to find sacha inchi seeds, you can sub for your favorite nut or seed.